Make sure your water is between 110 degrees and115 degrees. Mix the water and the brown sugar well in a stand mixer, with the dough hook attachment and make sure the sugar is even distributed, and then add the yeast. Let these ingredients sit and sponge while you gather the rest of your ingredients. There should be bubbles in your mixture in a few minutes.

Add all the rest of the ingredients in the mixer and mix on the lowest setting for 20 minutes. Then place the dough in a well buttered bowl. The dough should be sticky. Place a warm wet towel overtop and let rise for 20 minutes. Then butter your surface (yes butter not flour) and punch down your bread well. Dump onto your buttered surface and cut in two. Cut each of those pieces in two. Roll each piece out into a rectangle then roll it up. Pinch the seam together and tuck in the ends. Place in well buttered bread pans.

Bake at 350 degrees for 40 minutes. Immediately remove from pans, (run a spatula or butter knife along the side first). Place on cooling racks and butter the tops well. Make sure the loaves are cooled completely before cutting. Slice and place into bread bags and freeze. It’s the best bread you’ll ever make! I make four loaves a week and have found the Paula Deen bread pans to be the best for this recipe.